RP-School of Hospitality and Tourism

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Browsing RP-School of Hospitality and Tourism by Author "Gesage, Bichage"

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    Effects of Employee Behavioral Factors on HACCP System Practices in Four and Five Star Rated Hotels in Nairobi County, Kenya
    (International Knowledge Sharing Platform, 2020) Chege, Peninah Wanjiku; Miricho, Moses; Gesage, Bichage
    Hazard Analysis and Critical Control Point (HACCP) is a globally recognized food safety program advanced as a suitable program to minimize or eliminate the risk of food contamination. Successful implementation of HACCP System requires appropriate employee support. This study sought todetermine the influence of employee behavioral factors on HACCP system practices in four and five star-rated hotels in Nairobi County.A total of 255 hotel cooks and 33 chefs participated in the study. Analysis of the data utilized a set of descriptive statistics that provided detailed description of the study variables. To establish the statistical significance of the hypothesis,multiple linear regression analysis was conductedat 95 percent confidence level (α = 0.05).The study established the existence of a statistically significant positive relationship between employee behavioral factors and HACCP system practices. Rrecommendations to hotel managers and other food production industry practitioners on enhancement of employee behaviour for effective HACCP system implementation are provided.
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    The Influence of Contextual Factors on HACCP System Practices in Four and Five Star Rated Hotels in Nairobi City County, Kenya
    (Eastern Africa Journal of Contemporary Research (EAJCR), 2020) Chege, Peninah Wanjiku; Miricho, Moses; Gesage, Bichage
    Hazard Analysis Critical Control Point (HACCP) system is an important food safety strategy that most food production entities throughout the world endeavor to implement. However, a variety of contextual factors influence its successful execution. This study sought to determine the influence of contextual factors namely food safety regulations, market forces, size of the hotel, management commitment and funding level on HACCP system practices in four and five star rated hotels in Nairobi City County. A total of 255 hotel cooks and 33 chefs in 16 four and five star rated hotels participated in the study as key informant respondents and units of analysis from whom data was collected using a self-administered structured questionnaire. Additional data was collected from hotel managers through an interview schedule for cross-validation. Analysis of data was conducted through a set of descriptive statistics that provided detailed explanations of the study variables as well as multiple linear regression to test the set null hypothesis at 95 percent confidence level (α = 0.05). The results of the study reveal that on the aggregate, the context within which the hotels operate significantly influences their HACCP system practices. In particular, regulatory framework, size of the hotel, management commitment and funding level were found to have a positive influence on HACCP system practices of the hotels while market forces had negative effect on the hotels’ HACCP system practices. The study provides significant insights for the advancement of knowledge on HACCP concept as well as appropriate recommendations to hotel managers and other food production industry practitioners on the effective implementation of HACCP system practices.
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    Planning expertise, variables influencing performance outcomes and management of wedding organization firms in Nairobi County, Kenya.
    (Global Impact Factor, 2015) Olanga, Christine; Gesage, Bichage; Murungi, Charles
    Best practices are essential to the survival of Kenyan firms in tourism. Though diversification into wedding organisation has attracted investment from Kenyan entrepreneurs, hardly any information has been documented on them. This study evaluated wedding planning expertise, variables influencing performance outcomes and methods used to manage constraints. Wedding planning expertise ranked highly among wedding planning firms. Furthermore, the stepwise multiple regression model indicated that seven constraints influenced 94.7 per cent of the variance in wedding planning. Based on these results, event management firms can communicate performance and direct resources towards constraint elimination resulting in enhanced business performance and firm survival